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Slow-Cooker Spinach Ravioli Bake
Rachel Kim

Slow-Cooker Spinach Ravioli Bake

Ravioli in a slow cooker can go from tender to blown-out fast, so this is a short shift, not an all-day recipe. Thick marinara protects the pasta while spinach disappears into the layers. Save half the mozzarella for the final melt so it stays on top.
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Prep Time 8 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 38 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 packages 20 oz each refrigerated cheese ravioli
  • 1 jar 32 oz marinara sauce
  • 5 oz baby spinach
  • 2 cups shredded mozzarella cheese
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Spread 1 cup of marinara across the bottom of a 6-quart slow cooker.
  2. Layer in half the ravioli, half the spinach, half the remaining sauce and 1 cup mozzarella, then repeat with the remaining ravioli, spinach and sauce.
  3. Season the top with the salt and black pepper, cover and cook on low for 2 to 2 1/2 hours.
  4. Check that the ravioli are tender at the center, then sprinkle the remaining mozzarella over the sauce.
  5. Cover for 10 minutes, until the cheese melts, and scoop gently so the ravioli stay intact.